Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy

Fourier transform infrared (FTIR) spectroscopy, in combination with attenuated total reflectance (ATR) and partial least square (PLS) regression, was used to detect the presence of lard in chocolate formulation. The spectral bands associated with lard, cocoa butter and their blends (ranging from 0%...

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Main Authors:	Che Man, Yakoob, Syahariza, Z. A., Mirghani, Mohamed Elwathig Saeed, Jinab, Selamat, Bakar, Jamilah
Format:	Article
Language:	English
Published:	Elsevier 2005
Subjects:	T Technology (General)
Online Access:	http://irep.iium.edu.my/7221/ http://irep.iium.edu.my/7221/1/Syahariza_%28Lard_in_Chocolate%29.pdf

id	iium-7221
recordtype	eprints
spelling	iium-72212012-05-07T07:53:46Z http://irep.iium.edu.my/7221/ Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy Che Man, Yakoob Syahariza, Z. A. Mirghani, Mohamed Elwathig Saeed Jinab, Selamat Bakar, Jamilah T Technology (General) Fourier transform infrared (FTIR) spectroscopy, in combination with attenuated total reflectance (ATR) and partial least square (PLS) regression, was used to detect the presence of lard in chocolate formulation. The spectral bands associated with lard, cocoa butter and their blends (ranging from 0% to 15% of lard in cocoa butter) were recorded, interpreted and identified. A semi-quantitative approach is proposed to measure the percent of lard in blends on the basis of spectral data at the frequency region 4000–650 cm−1, using the equation y = 0.9225x + 0.5539. The coefficient of determination (R2) was 0.9872 with a standard error (SE) of 1.305. In this paper, the potential of FTIR spectroscopy as a rapid analytical tool for the quantitative determination of adulterants especially lard, in chocolate, is demonstrated. Elsevier 2005 Article PeerReviewed application/pdf en http://irep.iium.edu.my/7221/1/Syahariza_%28Lard_in_Chocolate%29.pdf Che Man, Yakoob and Syahariza, Z. A. and Mirghani, Mohamed Elwathig Saeed and Jinab, Selamat and Bakar, Jamilah (2005) Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy. Food Chemistry, 90. pp. 815-819. ISSN 0308-8146
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	T Technology (General)
spellingShingle	T Technology (General) Che Man, Yakoob Syahariza, Z. A. Mirghani, Mohamed Elwathig Saeed Jinab, Selamat Bakar, Jamilah Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
description	Fourier transform infrared (FTIR) spectroscopy, in combination with attenuated total reflectance (ATR) and partial least square (PLS) regression, was used to detect the presence of lard in chocolate formulation. The spectral bands associated with lard, cocoa butter and their blends (ranging from 0% to 15% of lard in cocoa butter) were recorded, interpreted and identified. A semi-quantitative approach is proposed to measure the percent of lard in blends on the basis of spectral data at the frequency region 4000–650 cm−1, using the equation y = 0.9225x + 0.5539. The coefficient of determination (R2) was 0.9872 with a standard error (SE) of 1.305. In this paper, the potential of FTIR spectroscopy as a rapid analytical tool for the quantitative determination of adulterants especially lard, in chocolate, is demonstrated.
format	Article
author	Che Man, Yakoob Syahariza, Z. A. Mirghani, Mohamed Elwathig Saeed Jinab, Selamat Bakar, Jamilah
author_facet	Che Man, Yakoob Syahariza, Z. A. Mirghani, Mohamed Elwathig Saeed Jinab, Selamat Bakar, Jamilah
author_sort	Che Man, Yakoob
title	Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
title_short	Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
title_full	Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
title_fullStr	Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
title_full_unstemmed	Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
title_sort	analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
publisher	Elsevier
publishDate	2005
url	http://irep.iium.edu.my/7221/ http://irep.iium.edu.my/7221/1/Syahariza_%28Lard_in_Chocolate%29.pdf
first_indexed	2023-09-18T20:16:31Z
last_indexed	2023-09-18T20:16:31Z
_version_	1777407823597010944

Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy

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